Entrecôte in Strasbourg: a cut full of flavour

Entrecôte in Strasbourg: a cut full of flavour

Interested in entrecôte and how to cook it? This article offers tips for choosing and preparing this cut. To discover the meat currently served at L’Épicurien, please check our menu.

Where does entrecôte come from?

Entrecôte is taken from the upper rib section of the back. This muscle works moderately: enough to develop flavour without becoming tough. Thin veins of fat, known as marbling, run between the muscle fibres.

Sirloin, the neighbouring cut, has a more even texture and slightly less fat. Tenderloin is particularly delicate. Entrecôte offers a balance of texture, flavour and tenderness.

Why marbling matters

A lean steak can benefit from basting or a sauce. In a well-marbled entrecôte, the fat melts as the meat cooks and helps keep it moist.

Fat also carries flavour. Searing on a hot griddle develops a browned crust and the characteristic aromas of grilled beef.

Choosing a cut for your preferred cooking method

To prepare an entrecôte, choose a cut with marbling and thickness suited to your preferred cooking method. Ask your butcher for advice on selecting the cut.

All meat served at L’Épicurien is halal-certified. The Angus beef comes from Ireland. L’Épicurien does not serve aged meat.

Cooking, minute by minute

Allow the cut to lose some of its refrigerator chill before cooking, while following food safety guidance. A steak that is very cold in the centre can cook unevenly.

Sear both sides on a very hot griddle to develop a browned crust. Let the meat rest for three to four minutes before cutting so that less juice is lost onto the plate.

The finishing Guérande salt is added at the end, in whole crystals sprinkled by hand.

Tell our team how you prefer your meat cooked when ordering. They can advise you according to the cut you choose.

Start with carpaccio

At L’Épicurien, the carpaccio is made with French beef and is available as an unlimited option at every service. Find the recipes, side dishes and prices on our menu.

Ribeye or sirloin?

Entrecôte generally has more marbling, while sirloin offers a more even texture. Please check our menu for the cuts currently served at the restaurant.

Can it be shared by two people?

Sharing is possible. For a dish designed for sharing, a côte de bœuf may be more suitable. Please discuss your choice when booking, as cooking takes time.

Is the meat halal?

Yes. All meat served at the restaurant is halal-certified.

Choosing a good cut and an appropriate cooking method will help you prepare a successful entrecôte. To discover the meat served at L’Épicurien, view the menu and book your table at 9 rue de Berne in Strasbourg.

Warning: The information in this article is provided for informational purposes and is based on referenced culinary traditions. It does not replace personalized medical or nutritional advice. In case of allergies or specific dietary restrictions, consult a healthcare professional before consumption.